Egg Curry with tomatoes

1. Egg curry with tomatoes (and chillies)

1-2 eggs per person

2 small onions, garlic

½ teaspoon turmeric

½ -1 kg tomatoes

(fresh red chilies)

Vegetable oil

Salt, Golden Mountain Seasoning Sauce or other Gluten-free seasoning

Hard boil the eggs. Let them cool down. Wash and cut the tomatoes in quarters. Clean and cut the onions, the garlic and the chilies and pound them together with turmeric. This dish is also often eaten without chilies! Peel the eggs and cut the long side several times about 1 mm deep. Fry the pounded mixture and add the eggs. Fry them a short time that they get blisters. Add the tomatoes and season with salt and soy sauce or MSG. Add water if necessary. It is also possible to cut the eggs in half and to add them to the sauce instead of frying them.